Saturday, September 25, 2010

This is such a simple, 5-minutes-and-you're-done type recipe. But I really loved it. Probably because I love anything having to do with balsamic, tomatoes and basil. It's also a really perfect lunch to pack, if you just wrap the stuffed tomatoes in, say, foil, so they don't spill everywhere. Plus, it's a good way to celebrate the last of the season. Enjoy!

Slice the tops off each of the tomatoes and use a spoon (I use a grapefruit spoon) to dig out the core and seeds. If the core isn't too tough, chop it up and put it, along with the rest of the tomato guts, in a medium bowl. Set the tomato 'shells' aside.

Add the rest of the ingredients to the bowl and toss until everything is coated. Spoon the filling into the tomato shells. There is will extra filling, which you can serve on the side.